Egg tart, a pastry familiar to everyone in the country.
From the small shop version at 2.5 yuan each, lacking the caramel color and just a bright yellow of a skimped version, to the slightly pricier but highly praised and quality-consistent standard version at a certain K's C, and the newly launched blind box versions of varied prices at large cake shops that don't guarantee deliciousness, the egg tart is arguably one of the most common snacks.
So, has Qin Huai made such a common pastry?
Yes, he has.
To his embarrassment, although Qin Huai has made them, his process of making egg tarts was even more skimped than Zhao Cheng'an. Qin Huai directly bought ready-made tart crusts and egg tart mix from the supermarket and baked a batch of so-called finished egg tarts at home with Qin Luo using an oven.
It's well known that Qin Huai is very bad at making flaky pastries.
